Sunday, June 21, 2009
Happy Father's Day and a new recipe
Happy Father's Day to my hubby. You are a great dad to our three boys and a terrific hubby! We are planning on having a nice day with family over to barbecue. I hope all you dad's out there have a great day too!
I am so pleased with this dish. I have posted about how much zucchini I have in my garden right now. The challenge is always how to use up that zucchini. If you check out my recipe index, you will see zucchini bread, zucchini soup, and two kinds of zucchini salads. In the beginning, when I first started planting a garden, I didn't like zucchini. My favorite way is to grill it. I love zucchini grilled. Who knew! I slice it somewhat thick and brush it with a little olive oil. Just place it on the grill until you have those nice grill marks and the zucchini becomes tender. I was watching Ina Garten yesterday and she did this grilled panzanella salad. I did my own version of it and grilled up zucchini, green and red bell pepper and red onion slices. I brushed them all with olive oil and grilled until tender. Then I sliced some baguette bread and brushed one side with olive oil and grilled the bread as well. I mixed everything in a bowl and served. Ina added a vinaigrette, but I honestly liked it as is with just a toss of kosher salt and freshly ground pepper. I had about a cup of veggies left over and decided to turn it into a frittata for lunch. I sprayed a non stick skillet with vegetable spray and tossed in my vegetables to warm them up. Then I added two beaten eggs mixed with a tiny bit of milk. After the eggs began to set up I added about one ounce of Romano cheese and put the pan into the oven at 375 degrees F. to set and finish. It was fantastic! I am really thinking about all the different combos I can do with this.
I had to share another great recipe I just discovered. It is a creamy Caesar salad dressing. I saw the original recipe on Eating Well's website. I gave it a try and it was fabulous! The one element I did not like was the raw garlic. It was too overwhelming to me. So I made it again and roasted a head of garlic. I then used that in the dressing and it was terrific! The best part is that it is only 13 calories per tablespoon. Woo Hoo!
Creamy Caesar Salad Dressing (adapted from Eating Well)
1 clove of roasted garlic
1/3 cup low fat cottage cheese
1/2 cup non fat plain Greek yogurt
1/4 cup grated Romano cheese
5 teaspoon white wine vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
fresh ground pepper
Puree garlic and cottage cheese in a blender until smooth. Add yogurt, cheese, vinegar and Worcestershire and blend. Season with salt and pepper.
Per tablespoon: 13 calories, 0g. fat, 1mg. cholesterol, 1 g. carb, 1g. protein, 0g. fiber, 62mg. sodium. (all counts based on original recipe)